| Characterization and Preparation of Aspergillus niger Naringinase for Debittering Citrus Juice. | |
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MedLine Citation:
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PMID: 22122507 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Naringinase from Aspergillus niger was prepared and characterized to evaluate its effectiveness in debittering citrus juice. The enzyme was purified to homogeneity by sulfate fractionation and chromatographies on Q-Sepharose, Sephacryl S-200, and S-100 HR columns, and estimated by gel filtration chromatography (GFC) to have a molecular weight (MW) of 131 kDa, of which its subunit was measured by sodium dodecyl sulfate-polyacrylamide gel electrophoresis to be around 65.5 kDa. The enzyme showed active and stable pH ranges both within 4.5 to 5.0. Its optimal temperature was in the range of 45 to 55 °C. Freeze drying provided an estimated enzymatic recovery of 95.9%, greater than spray drying with the recovery at 55.6%. The freeze-drying powder could retain its enzymatic activity stably at 4 °C for 6 mo. Also, the enzyme in 0.220 U/mL citrus juice could sufficiently remove the naringin for the bitterness. Oral acute toxicity study revealed the maximum tolerated dose (MTD) of the naringinase powder was >10 g/kg in mice. The contents of arsenic (As), lead (Pb), mercury (Hg), the aerobic plate count, and coliform number in the enzyme powder all met the criteria for food use. These characteristics suggest that the naringinase from A. niger is efficient and suitable for debittering the citrus juice, and the process consisting of fermentation, salt precipitation, ion exchange, ultrafiltration, and freeze drying is a promising means to prepare the naringinase for food industry, setting up a strong base to enzymatically debitter citrus juice. Practical Application: This study focused on characterization, preparation, and validation of naringinase from A. niger, which provided useful information on how to prepare, store, and use the naringinase. In addition, this naringinase met the safety standards for food use and showed strong ability to remove the bitter taste from citrus juice, which provided useful information for interested readers, and the food industry. |
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Authors:
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Hui Ni; Feng Chen; Huinong Cai; Anfeng Xiao; Qi You; Yunzhen Lu |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-11-28 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2011 Nov |
Date Detail:
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Created Date: 2011-11-29 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Ni, Cai, Xiao, and Lu are with College of Bioengineering, Jimei Univ., Fujian Province 361021, P.R. China. Authors Ni, Chen, and You are with Dept. of Food, Nutrition and Packaging Science, Clemson Univ., Clemson, SC 29634, U.S.A. Author Cai is also with Research Center of Food Microbiology and Enzyme Engineering Technology (Jimei Univ.), Fujian Province Univ., Xiamen 361021, China. Author Xiao is also with Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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